I made my first galette a couple of weeks ago, and it has quickly become one of my favorite desserts. I love its simplicity and rustic quality, along with its versatility. Short on time this past Labor Day, I opted to make this quick “semi-homemade” Blackberry Galette. Instead of pastry dough, I used a sheet of ready-to-bake puff pastry. The light and flaky puff pastry encased a trio of ingredients – blackberries, mascarpone cheese, and orange marmalade. The tart blackberries made a nice contrast to the slightly sweet orange marmalade and rich mascarpone cheese. It was a simple dessert, yet very pretty and full of flavor. Served it with a scoop of vanilla ice cream, this galette was a perfect end to a nice holiday dinner.
Blackberry Galette with Mascarpone Cheese and Orange Marmalade
Yields 4 servings
Ingredients:
1 sheet puff pastry, thawed according to manufacturer’s instructions (I used Pepperidge Farm® brand puff pastry)
2 tablespoons mascarpone cheese
2 tablespoons orange marmalade (I used Bon Maman® brand)
1-1/2 to 2 cups blackberries, depending on size of fruit
1/3 cup sugar, or to taste, depending on sweetness of fruit
1 egg, beaten with 1 tablespoon of water
Method:
Heat the oven to 400 degrees F.
Unfold the pastry sheet on a baking sheet lined with a silicone mat or parchment paper. Cut off the corners to make a rough circle.
Spread mascarpone cheese in the middle of the pastry, leaving a 2-inch border all the way around. Add a layer of orange marmalade on top of the mascarpone. Cover the mascarpone/orange marmalade with a layer of blackberries. Pull the edge of the dough to cover the filling and press lightly to hold in place, shaping the dough ends into pleats, if desired. Make sure the dough reaches about two inches up to fully enclose and hold all the blackberries. Sprinkle sugar on top of the blackberries. Brush the puff pastry with the egg wash. Sprinkle the sugar over the blackberries and pastry.
Bake on center rack of oven until puff pastry is browned and juices are bubbling, about 20-25 minutes. Serve immediately with a scoop of ice cream.
Note: This post is dedicated to my best friend, Lisa, who introduced me to orange marmalade. Thanks, Lis!
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Many kinds I want to try. Your blog is so great. Thanks!
What a wonderful combination of flavors! This is one of those desserts I think puff pastry is perfect for, since the buttery pastry is so lovely with fresh ripe fruits and berries.
Bursting with flavor for sure, just from looking at the picture. I also appreciate the puff pastry shortcut for those occasions when an elegant dessert option is desired but there is little time or energy to make everything from scratch. Thank you.
Even a non baker like me, might be able to manage this delicious looking dessert. jtv
You have such a pretty blog! And your galette is so pretty!
Mmm! I am in love with galettes ever since I made one. Delicious.
This looks delicious! I’ve loved marmalade since my introduction to Paddington Bear as a child. Can’t wait to try this!
Do let me know how you’ve adapted this recipe. What fruit would you use?
daisy
This reminded me that I have not had a single blackberry this summer. Need to fix this! Love this galette, Daisy! Especially the mascarpone and marmalade combo. Heaven!
Anna, I am such a fan of mascarpone and some sort of preserve or jam. I love the rich cheese with the sweet jam.
daisy
I love galette’s, and I also love making savoury versions for dinner parties, so easy and really makes a statement! Your’s looks delicious! Keep on making them!
I can’t wait to make a savory version, perhaps with goat cheese and mushrooms. Thanks for the idea!
daisy
You’re welcome….also tomatoes and goat cheese….anything and goat cheese really!
That looks great, Daisy! I love the addition of marmalade. That must taste awfully good – very seasonal
Thanks fruga! yes it was yummy!
daisy
Yummmm if i’m ever rich, i’ll have my own chef and i’ll have them cook me stuff like this
This is so easy to make. I’m sure you can do this with great success!
daisy
Naaa i’m a really bad cook
I just made my first galette this past weekend! You’re so right–it’s easy, rustic, and totally versatile. I never would have thought to use puff pastry, but it seems like an ideal shortcut.
While I will still make pastry dough for these in the future, I love to use flaky puff pastry as well.
daisy